- Chop leeks (1), spring onion (2) and garlic (3); sauté in butter (50 g) in a soup pot until leeks soften.
- Add chopped potatoes (3) (skin on) and enough stock (750 ml) to cover. Simmer, lid on, until potatoes are well cooked.
- Blend with a stick blender until smooth and silky. Stir in cream (60 ml) and serve with cracked pepper, extra cream, croutons or buttered toast.